Red Wine Braised Pot Roast

• portions: 6 servings
• temps total: 4 hours 15 minutes

Ingrédients

1 (3-4 pound) beef chuck roast

salt and black pepper

2 tablespoons flour

1 yellow onion, thinly sliced

6 cloves garlic, chopped

2 cups carrots, largely chopped

2 tablespoons tomato paste

2 cups red wine

1/2 cup brandy or cognac

2 cups broth

2 bay leaves

2 tablespoons chopped fresh thyme

1/2 cup fresh parsley

1 pound small to medium potatoes

2 tablespoons salted butter

1/2 cup milk or cream cheese, at room temperature

1 teaspoon garlic powder

flaky sea salt

Instructions

1. Preheat the oven to 325° F.2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat. 3. Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the Brandy, broth, bay leaves, and thyme. Arrange the potatoes around the roast. Cover and roast for 3 1/2 to 5 hours or until very tender.4. Crank the heat on the oven to 425° F. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper. Mash well, I leave the skin on—season with salt and pepper. 5. During the same time, return the roast, uncovered, to the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.6. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!

Nutrition

• Calories: 225 kcal